Papua New Guinea Agritourism Policy Setting Workshop 2019 Policy setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood Sector and Promoting Healthy Food in Agritourism Workshop organised by the Government of Papua New Guinea in collaboration with and Pacific Community, CTA, PIPSO, IFAD and SPTO Port Moresby, Papua New Guinea, 27-28th May 2019.

1. POLICY SETTING FOR IMPROVED LINKAGES B ETWEEN AGRICULTURE,
TRA DE A ND TOURISM
S t r e n g t h e n i n g t h e l o c a l A g r i f o o d S e c t o r a n d P r o m o t i n g H e a l t h y F o o d i n A g r i t o u r i s m
Tourism Trends in the Pacific and PNG
Challenges and Opportunities
27 May 2019, Port Moresby
Christina Leala Gale
Manager, Sustainable Tourism Development

2. THE PACIFIC
Our islands, environment and culture are
yours to discover, experience, respect!

3. THE PACIFIC TOURISM OFFERING
 OUR ISLAND ENVIRONMENT
 PEOPLE
 CULTURE

4. PRESENTATION OUTLINE
❖ S P TO in brief
❖ Trends in P acific Tourism
❖ B randing the P acific as Food Destinations
❖ Challenges
❖ Opportunities
❖ Way Forw ard

5. ABOUT SPTO
• Intergovernmental body for
tourism marketing and
development in the region
• Mandate: Market and Develop
Tourism in the Pacific
• 19 Pacific Island Countries
• Over 140 Private Sector
members
• China is a development
partner
• Member of CROP Agencies
• Multiple Partnerships

6. Key Areas of Focus
1. Coordination of regional tourism
marketing programmes
2. Research and Statistics
3. Sustainable Tourism
Development
4. Work guided by the Pacific
Tourism Strategy 2015-2019 and
the Strategic Plan 2020-2024

7. Key Platforms for regional representation
and influence
1. Focal Point for SPTO in PNG – Tourism
Promotion Authority
2. TPA – a member of the SPTO Board of
Directors, represented by CEO
3. Minister of Tourism represents PNG at
the Council of Tourism Ministers
4. PNG and Air New Guinea – members of
the Sustainable Tourism Board Sub
Committee
5. All stakeholders in PNG can become
members of the Pacific Sustainable
Tourism Network (Facebook Group)

8. TOURISM TRENDS
IN THE PACIFIC

9. Europe 713 Million
(51%)
Asia
Pacific
343 Million
(24%)
Americas 217 Million
(15%)
Africa 67 Million
(5%)
Middle
East
64 Million
(5%)
International Tourist Arrivals 2018

10. Source: UNWTO Barometer January 2019

11. Source: NTOs, NSOs and SPTO
Note: Tourist Arrivals and Cruise Arrivals updated to 2018

12. Source: NTOs, NSOs & SPTO. Estimates (in red). In 2018, 2% growth compared to 3% in 2017 ( Palau decreased, Tonga – Cyclone Gita)
PICs ANNUAL VISITOR ARRIVALS BY DESTINATION
2014-2018
Destination 2014 2015 2016 2017 ® 2018 % Share
2018 Data
Fiji 691,747 754,835 792,320 842,884 870,309 40.6 %
French Polynesia 180,602 183,831 192,495 198,956 216,458
52.0 %
Samoa 130,653 136,104 145,176 155,098 172,496
Cook Islands 121,458 125,132 146,473 161,362 168,760
PNG 191,442 190,581 147,833 142,943 121,503
New Caledonia 107,187 114,072 115,676 120,697 120,343
Vanuatu 108,811 79,279 95,117 109,108 115,634
Timor Leste 48,986 61,037 92,502 118,586 113,245
Palau 140,784 161,931 138,416 122,726 106,273
Tonga 50,436 53,731 59,130 62,136 54,046
7.4 %
Solomon Islands 20,070 21,623 23,192 25,709 27,866
America Samoa 21,603 20,335 20,050 19,987 20,221
FSM 35,440 30,240 29,485 - 19,207
Kiribati 5,111 5,426 5,118 5,663 6,826
Marshall Islands 4,876 6,311 5,332 6,034 6,761
Tuvalu 1,416 2,344 2,465 2,477 2,729
Nauru - - 3,038 - -
Niue 8,169 7,707 8,918 9,922 -
TOTAL 1,868,791 1,954,519 2,022,736 2,104,288 2,142,677 100 %

14. TRAVELERS’ VALUES ARE CHANGING
• Aspirations and core values of travelers are changing –
environmentally responsible, seeking culturally rich and
off-the-beaten track experiences, desire to give back to
communities.
• Travelers want to immerse themselves in true authentic
and unique experiences (Natural Beauty and Culture),
with a “WOW” factor

15. SPTO’S INVOLVEMENT
IN FOOD TOURISM

16. DEVELOPMENT at REGIONAL LEVEL
SPTO’S CULINARY INITIATIVES
2014-2015

17. • Objective - to enhance the sustainability of
the country’s tourism sector through greater
use of local produce and less reliance on
imports
• conducted 3 regional and 4 in-country
Culinary Training Workshops
• 2 regional workshops in Fiji (11 PICs: Cooks Is,
Samoa, Niue, Tonga, Solomon Is, Kiribati, Vanuatu, Fiji,
PNG, Palau and Tuvalu)
CULINARY WORKSHOPS UNDER EU PROJECT

18. • 1 regional workshop in Samoa (Samoa, Tonga,
Vanuatu, American Samoa, Solomon Islands)
• 2 in country workshops in Samoa (Upolu & Savaii)
• 1 in country workshop in Tonga
• 1 in country workshop in Solomon Islands
• A total of 162 chefs trained

19. • Developed a network of Pacific Culinary
Contacts to share ideas and recipes etc.
• Developed strategic partnerships,
opportunities and funding resources amongst
developing partners (such as SPTO, PIPSO,
CTA, SPC-PAPP) that will strengthen the link
between tourism and the agriculture sector.
• Produced culinary training manuals and DVDs

20. LESSONS LEARNT FROM THE CULINARY
WORKSHOPS

21. • Need for a Pacific Agri-Tourism and Seafood Strategy for the
Pacific encompassing a robust Pacific Chefs Development
Strategy
• Need for the Agriculture Sector to ensure consistency and quality
produce to the tourism industry
• Subsistence farmers to establish cooperatives to market their
supplies and link with the tourism industry
• Consistent culinary capacity building for member countries
needed
• Pacific Islands to establish Culinary Associations and a pool of in-
country qualified trainers
• Regular dialogue and strategic partnerships between
partners/donors to pool resources and avoid duplication

22. BRIEFLY ON
BRANDING…

23. BRANDING THE PACIFIC
ISLANDS AS
FOOD DESTINATIONS

24. • Identifying the destination’s competitive IDENTITY
• Building a story that makes the destination
standout above competitors
• Consistent messaging across all communications
• About WHO YOU ARE
• Forms the basis of destination marketing
• Ideally owned by ALL
BRANDING IN THE CONTEXT
OF DESTINATIONS

25. • Need high quality visioning and planning – must
convey the spirit of a place, helping people
understand what makes it distinct and magnetic
• Manage and address visitor feedback
• Sustainability is driving change, understanding
climate change & environmental impacts is key
• Working together – create a network where you
share access to resources, knowledge and talent
What Global Experts are saying
about branding…

26. CHALLENGES IN
DEVELOPING FOOD
TOURISM IN THE
PACIFIC

27. • Consistency in supply and quality
• Human resource capacity, high staff turnover e.g. chefs and
limited training opportunities
• Standards – Food handling and safety (Access to and
compliance)
• Transportation and logistics
• Competitive export market for farmers
• Competitive pricing of imported produce
• Policy and Regulatory frameworks – competing priorities at
destination level, Agritourism is a new niche

28. OPPORTUNITIES IN
DEVELOPING FOOD
TOURISM IN THE
PACIFIC

29. • Increase the level of competitive performance against other
regions
• Invest in niche market development
• Nurture sustainable farm-to-table partnerships
• Drive change from national level according to destination
branding/positioning
• Inspire change in the food culture through whole of
island/country/region approach to prioritize health benefits

30. • Diversify the tourism experience’ with ‘high quality locally
grown food/local cuisine’
• Invest in capacity building of businesses, chefs, farmers
and all stakeholders
• Quality standards need to be developed for the Pacific
before branding the region as a Quality Food
Destination
• Provide networking opportunities at regional and
international level

31. Way Forward

32. SUSTAINABILITY AN OPPORTUNITY FOR FOOD
TOURISM DEVELOPMENT IN THE PACIFIC

33. • Sustainable Development Goals
• Blue Pacific Identity
• Embracing our Climate Change challenge
• Increased development partner support for
regional efforts: Monitoring, Capacity Building,
Awareness and Research
• Focused support for private sector and farmers

34. SUSTAINABLE SOURCING
Value of locally sourced Vegetable and fruits,
Meat and protein

35. sustainable@spto.org
www.sustain abil ity.south p acificisl an ds.trav el

36. Email: sustainable@spto.org
www.sustain abil ity.south p acificisl an ds.trav el